0:00:02 > 0:00:03Across the country,
0:00:03 > 0:00:05lots of us are working out what to cook tonight
0:00:05 > 0:00:07from the ingredients in our cupboards.
0:00:08 > 0:00:11To inspire you, we're throwing away the cookbooks
0:00:11 > 0:00:13and going back to basics.
0:00:15 > 0:00:18We're pitting three resourceful and creative home cooks
0:00:18 > 0:00:20against one another to see what they can come up with.
0:00:24 > 0:00:27Whoever does it best will be our cook of the day.
0:00:33 > 0:00:35Ready to show they can think on their feet
0:00:35 > 0:00:37are today's three cooks.
0:00:40 > 0:00:43Sofie, a mobile phone specialist from Milton Keynes,
0:00:43 > 0:00:46recently revolutionised her diet.
0:00:46 > 0:00:48I was vegetarian for 15 years,
0:00:48 > 0:00:51so I only started eating meat four years ago.
0:00:51 > 0:00:53I have become pretty much a carnivore,
0:00:53 > 0:00:56so probably cooking with meat is my favourite thing.
0:00:56 > 0:00:58Iain, a tax adviser from Bedfordshire
0:00:58 > 0:01:01likes to problem-solve in the kitchen.
0:01:01 > 0:01:06I just like dealing with whatever we've got in the house.
0:01:06 > 0:01:09I come up with something for dinner most nights.
0:01:09 > 0:01:11And Catherine, a working mum from Rochdale,
0:01:11 > 0:01:14who likes to keep her busy family happy.
0:01:14 > 0:01:15I've got limited time
0:01:15 > 0:01:17before everybody's going out and doing their activities,
0:01:17 > 0:01:19so it really is a matter of opening the fridge
0:01:19 > 0:01:21and going, "Da-da-da-da-da." Yeah.
0:01:21 > 0:01:24Their first test will be to cook for today's guest -
0:01:24 > 0:01:27the legendary chef, Brian Turner.
0:01:33 > 0:01:36- Welcome to The Box, Mr Brian Turner. - Thanks, fella.- How are you?
0:01:36 > 0:01:40- I'm good, and yourself? - I'm wondering what you've got in this box of ingredients.
0:01:40 > 0:01:43What does a fellow Yorkshireman buy, then? Shall we have a look?
0:01:43 > 0:01:44I think you could guess.
0:01:45 > 0:01:47We've got a lovely piece of beef.
0:01:47 > 0:01:51You know what they say - the bigger the joint, the better the roast.
0:01:51 > 0:01:53There's quite a few options in there, apart from this,
0:01:53 > 0:01:56which is the dreaded horseradish.
0:01:56 > 0:01:59- Look, you can't give anybody a good piece of beef...- Yes, you can.
0:01:59 > 0:02:02- ..without. No, I said anybody who's anybody...- Yes, you can.
0:02:02 > 0:02:04- No, you can't.- Yes, you can.
0:02:04 > 0:02:05Cod. Why cod in there?
0:02:05 > 0:02:07Well, because I'm a fish and chip man.
0:02:07 > 0:02:10And I love to see good fish and chips,
0:02:10 > 0:02:13but on the other hand, we've got some Wensleydale cheese as well,
0:02:13 > 0:02:15so a nice little mornay sauce.
0:02:15 > 0:02:18You do realise I've got to help them and we've only got 50 minutes?
0:02:18 > 0:02:20If you get in trouble, I'll show you how to do it, son.
0:02:20 > 0:02:23- I've got my work cut out today, haven't I? I'll see you in a bit. - Thanks, Chef.
0:02:23 > 0:02:26Roast beef and horseradish.
0:02:26 > 0:02:29Fish and chips, to be honest.
0:02:29 > 0:02:32Brian will be watching our home cooks sweat it out
0:02:32 > 0:02:35from the comfort of the guest room.
0:02:35 > 0:02:37OK, guys - welcome to The Box.
0:02:37 > 0:02:39Our guest has gone out and bought a box of ingredients.
0:02:39 > 0:02:42If I was you, I would be pretty nervous.
0:02:42 > 0:02:45Because this person certainly knows a thing or two
0:02:45 > 0:02:47about judging their food. All right?
0:02:47 > 0:02:50You've got 50 minutes to create a wonderful dish.
0:02:50 > 0:02:52Off you go, open your box.
0:02:56 > 0:03:00In my box today, I've put a large piece of beef.
0:03:00 > 0:03:03I love roast beef, I'm an Englishman, very proud of it,
0:03:03 > 0:03:06and we have some great beef in this country.
0:03:06 > 0:03:08And then I've got a cod fillet.
0:03:09 > 0:03:12I've put some King Edward potatoes, some swede,
0:03:12 > 0:03:14malt vinegar, and horseradish.
0:03:14 > 0:03:18Some carrots, I've got some Wensleydale cheese
0:03:18 > 0:03:20and, of course, a bit of parsley. I love curly parsley.
0:03:20 > 0:03:23And then Bramley apples, and apricot jam.
0:03:25 > 0:03:27It's got a great selection of ingredients in there,
0:03:27 > 0:03:30apart from one - which is a certain horseradish.
0:03:30 > 0:03:32Now, love it or hate it - I personally hate it -
0:03:32 > 0:03:34but they're not cooking for me, they're cooking for our guest.
0:03:34 > 0:03:37The first thing that springs to mind when you open that lid is
0:03:37 > 0:03:39the cote de boeuf, which is just an amazing piece of beef.
0:03:39 > 0:03:43It's got to be cooked properly, it needs to be seared really nicely in a pan, and roasted.
0:03:43 > 0:03:46You've got to keep the bone in, but you've got to leave it to rest as well.
0:03:46 > 0:03:49I think the key to this whole box of ingredients is simplicity -
0:03:49 > 0:03:53rely on the flavour of the product, and don't add too much to it.
0:03:58 > 0:04:01Those pieces of meat that they got look spectacular.
0:04:01 > 0:04:04Catherine has opted for the beef,
0:04:04 > 0:04:07and is getting stuck in with the prep.
0:04:07 > 0:04:09But Iain and Sofie are still considering their options.
0:04:12 > 0:04:15Make up your mind quick, lass. You're using time.
0:04:20 > 0:04:23Do something whilst you're thinking.
0:04:23 > 0:04:25Iain looks like he's going to go with the fish,
0:04:25 > 0:04:28but he still seems a bit unsure.
0:04:28 > 0:04:34It looks to me like they've been foxed already. I'm surprised.
0:04:34 > 0:04:38Oh, is he changing his mind? He is.
0:04:38 > 0:04:43He's changed his mind, has Iain, from fish - he's going to beef. Good man!
0:04:43 > 0:04:46- Right, Iain - what are we doing? - Right, I think I'm going to...
0:04:46 > 0:04:48- Just searing the beef now.- OK.
0:04:48 > 0:04:51I'm trying to do a dauphinoise potato, use some of the...
0:04:51 > 0:04:53I think it's Cheshire in there, yeah.
0:04:53 > 0:04:55- Different county. - Oh, right - Wensleydale, then.
0:04:55 > 0:04:57So where does the love of food come from, then?
0:04:57 > 0:05:00Started quite early, really, just cooking with my mum,
0:05:00 > 0:05:03helping out in the kitchen from a very young age.
0:05:03 > 0:05:06You cook all the time for your daughter and your wife, don't you?
0:05:06 > 0:05:09- Yeah, I do. My wife's the baker.- Really?
0:05:09 > 0:05:12Yeah, she's great at making cakes.
0:05:12 > 0:05:14How long are you going to cook this beef for, then?
0:05:14 > 0:05:16How long do you think?
0:05:16 > 0:05:19It's about 2lb, so that's going to need to go in the oven
0:05:19 > 0:05:22- pretty much soon, because I want to give it the resting time.- Yeah.
0:05:22 > 0:05:24So, sear it and get it in there.
0:05:24 > 0:05:27It's got to go in very much soon, yeah.
0:05:27 > 0:05:29- Like five minutes ago.- Exactly.
0:05:33 > 0:05:35I think Iain's going to struggle with the timing of this beef,
0:05:35 > 0:05:38because it's got to be seared properly in the pan, so you get
0:05:38 > 0:05:41a lovely colour. Really, you want to roast it in the same pan,
0:05:41 > 0:05:45so you get it really nice and hot. No more than about 20-25 minutes.
0:05:45 > 0:05:46You want it to come out,
0:05:46 > 0:05:48and he must leave it for about ten minutes to rest.
0:05:48 > 0:05:51He is going to be pushed for time.
0:05:54 > 0:05:58Catherine's looking the best at this moment in time.
0:05:58 > 0:06:00She's can do onion rings, by the looks of it.
0:06:00 > 0:06:04She's also put the swede and the carrots together, which I like.
0:06:07 > 0:06:09- Catherine.- All right? - What are you up to?
0:06:09 > 0:06:14I've got the beef in the oven, I'm going to do a mixed root mash.
0:06:14 > 0:06:17- Mixed root mash. - Yeah, it's got the carrots and...
0:06:17 > 0:06:20You call it a turnip, however, I call it a swede.
0:06:20 > 0:06:23Well, I call it a swede and a turnip, just to confuse everybody.
0:06:23 > 0:06:25It's the north/south divide, isn't it?
0:06:25 > 0:06:28Then what are we going to do here? You've got the onion rings?
0:06:28 > 0:06:31Yeah, I'm going to do some flour with some cayenne as well,
0:06:31 > 0:06:33so it's got a bit of a spice to it.
0:06:33 > 0:06:35Looking at these ingredients in here,
0:06:35 > 0:06:38can you think about who would put all this lot together?
0:06:38 > 0:06:41- Have you got any idea who you're cooking for?- No.
0:06:41 > 0:06:45- None.- No idea.- I think it's a woman. I don't know why.- Right.
0:06:45 > 0:06:49So Catherine thinks I'm showing my feminine side today, huh?
0:06:49 > 0:06:51And why do you think it's a woman?
0:06:51 > 0:06:54Maybe it's a man, with a big chunk of beef like that.
0:06:56 > 0:06:59Catherine's going with her version of meat and tatties, really.
0:06:59 > 0:07:01I think onions rings are a great idea.
0:07:01 > 0:07:04Two ways to make good onion rings, one of which is to soak them
0:07:04 > 0:07:06in milk and then coat them in flour.
0:07:06 > 0:07:07Then you can do the other one,
0:07:07 > 0:07:10where you can soak them in milk and create a batter.
0:07:10 > 0:07:12And if you combine malt vinegar, salt, sugar -
0:07:12 > 0:07:16mix that together with the flour, you have an amazing batter.
0:07:16 > 0:07:18When you deep fry it, it goes lovely and crisp.
0:07:18 > 0:07:20And if you haven't got that, what you can use is
0:07:20 > 0:07:24a touch of vodka or gin - that works brilliantly with onion rings.
0:07:30 > 0:07:34OK, we're at the halfway stage, guys. Halfway.
0:07:34 > 0:07:36You can almost smell the fear.
0:07:41 > 0:07:44Sofie just made a decision...
0:07:44 > 0:07:47but I don't think that she's happy with it.
0:07:47 > 0:07:50She's not got an air of being confident about what she's doing.
0:07:50 > 0:07:53- Right, Sofie - how are we doing? - I've finally decided what I'm doing.
0:07:53 > 0:07:56It's the fish... It's like a stew with the fish on top.
0:07:56 > 0:08:00And then a little parsley and lemon gremolata?
0:08:00 > 0:08:01Gremolata, yeah.
0:08:01 > 0:08:03I was umming and ahhing over
0:08:03 > 0:08:05doing a little bit of the beef with some garlic jam.
0:08:05 > 0:08:07- We only want one dish, Sofie. - I know!
0:08:07 > 0:08:10Initially, in the beginning - but I decided to go with the fish.
0:08:10 > 0:08:14Are you going to use the veg at all in terms of this dish, or not?
0:08:14 > 0:08:16I am, yeah. I want to do something with the potato,
0:08:16 > 0:08:20- I just haven't decided what yet. - Uh-oh, that didn't sound so good.
0:08:20 > 0:08:22There you go. So you're pan frying that -
0:08:22 > 0:08:24and is that going to go into the stew, or on top of it?
0:08:24 > 0:08:26On top of the stew.
0:08:26 > 0:08:29That's a good idea of Sofie's - not to put the fish in...
0:08:29 > 0:08:31What she could have done,
0:08:31 > 0:08:34she could have taken a little bit off that fish, flake some into the stew,
0:08:34 > 0:08:37and kept the main part of it as she's doing now.
0:08:42 > 0:08:44I wouldn't normally use cod for a fish stew -
0:08:44 > 0:08:46purely the fact that it breaks down quite quickly,
0:08:46 > 0:08:48so the minute you add cod into a stew,
0:08:48 > 0:08:51because it's flaky in its nature, it will just collapse.
0:08:51 > 0:08:54Normally, with fish stew, you want a firmer piece of fish,
0:08:54 > 0:08:56something like a monkfish that doesn't break down.
0:09:05 > 0:09:09- You got this beef on quite early, so that's had plenty of time to rest.- Yeah.
0:09:09 > 0:09:14I'm just struggling on serving it. Because carving's not my best thing.
0:09:14 > 0:09:16OK, you know, you've done the right thing -
0:09:16 > 0:09:19- you've got it cooked early, that's the good thing.- Yeah.
0:09:20 > 0:09:22Five minutes to go.
0:09:26 > 0:09:29- How long's it had? - It's had about half an hour.
0:09:31 > 0:09:33So it should be OK, as long as I don't...
0:09:33 > 0:09:35If you take it out, I'll show you how to test it.
0:09:35 > 0:09:38- All right.- That's it.
0:09:38 > 0:09:41Right. Knife in.
0:09:41 > 0:09:44- Yeah.- About three seconds.
0:09:44 > 0:09:47James, I disagree with you - ten seconds you have to put it in for.
0:09:49 > 0:09:51- Warm?- Well, just.- Warmish?
0:09:51 > 0:09:54- I would have said that's about right.- OK.
0:09:59 > 0:10:01OK, one minute left.
0:10:03 > 0:10:07Sofie surprised me completely - she's just got herself sorted.
0:10:09 > 0:10:12Come on, Iain! Get yourself sorted out here.
0:10:12 > 0:10:14- Use a bigger knife, Iain. - Yeah, I'll need to...
0:10:18 > 0:10:20Iain is now just throwing everything on there,
0:10:20 > 0:10:23just to make sure he gets there on time.
0:10:23 > 0:10:26That's it! Now stop cooking.
0:10:26 > 0:10:29Step away from the hobs. Well done.
0:10:29 > 0:10:30IAIN SIGHS
0:10:33 > 0:10:35OK, guys - well done.
0:10:35 > 0:10:36Now, you're probably wondering
0:10:36 > 0:10:38who put that amazing box of ingredients together.
0:10:38 > 0:10:40Well, I can tell you now,
0:10:40 > 0:10:44that our guest today has been cooking all of his life.
0:10:44 > 0:10:48He was one of the first holders of a Michelin star in this country.
0:10:48 > 0:10:51And now he spends most of his time mentoring,
0:10:51 > 0:10:55tutoring and judging some of the greatest chefs around the world.
0:10:55 > 0:10:57So no pressure, then.
0:10:57 > 0:10:58Mr Brian Turner.
0:11:06 > 0:11:07Brian, welcome back.
0:11:07 > 0:11:11You've been watching everything, what did you make of that?
0:11:11 > 0:11:14I thought that our contestants did a great job,
0:11:14 > 0:11:19- but it looked tougher to them than I thought it was going to be.- Yep.
0:11:19 > 0:11:23The secret is, make a decision and get going.
0:11:23 > 0:11:26Well, you went for it, first of all. Straight off.
0:11:26 > 0:11:28So what have we got in front of us?
0:11:28 > 0:11:32We've got a root mash, with the swede, carrots, potatoes -
0:11:32 > 0:11:35and then the beef on top, and then some onion rings.
0:11:43 > 0:11:44Mmm.
0:11:46 > 0:11:50- Summat's got a kick in there. - It's that anchovy, I think.
0:11:50 > 0:11:52And the balsamic vinegar - you put balsamic in there?
0:11:52 > 0:11:54- Was there no chilli in there at all? - No.
0:11:54 > 0:11:58There was a little bit of cayenne on the onion rings, but that's it.
0:11:58 > 0:12:02Uh-huh. I think it's a nice dish, well put together. The gravy's nice.
0:12:02 > 0:12:05I like the crispy onion rings as well.
0:12:05 > 0:12:07The beef is lovely and cooked.
0:12:07 > 0:12:10I like that little bit of kick with the onions, I definitely felt it.
0:12:10 > 0:12:12My eyes are feeling it now as well.
0:12:12 > 0:12:14The problem is with the sauce. The butter has split.
0:12:14 > 0:12:17But on the whole, pretty good order.
0:12:17 > 0:12:19Exactly, and in 50 minutes - well done, you.
0:12:19 > 0:12:22- Yeah, well done. Good. - Thank you.
0:12:25 > 0:12:27Iain has also cooked the beef
0:12:27 > 0:12:31and served it with dauphinoise potatoes, carrots and mashed swede.
0:12:31 > 0:12:33- Shall we dive in?- Yeah, go ahead.
0:12:41 > 0:12:47The great thing about it is that all the elements taste of the elements.
0:12:47 > 0:12:50And the trick with lovely product like this,
0:12:50 > 0:12:56is to let the product do the talking. Which you've done.
0:12:56 > 0:12:58The dauphinoise, to me, is the really shining point of the dish.
0:12:58 > 0:13:00You were right to top it with the cheese.
0:13:00 > 0:13:01All that beef wanted, really,
0:13:01 > 0:13:04- was a little bit more resting time out the oven.- Indeed.
0:13:04 > 0:13:07- Definitely, exactly.- But overall, the dish works well together.
0:13:07 > 0:13:11It's simple and it's understated. I like that.
0:13:11 > 0:13:12- Well done.- Thank you.
0:13:17 > 0:13:21- What have we got on here?- I guess it's kind of like a fish stew.
0:13:21 > 0:13:24It's a tomatoey, spiced sauce with the cod on top,
0:13:24 > 0:13:28honey and butter-glazed carrots with coriander and garlic croutons.
0:13:28 > 0:13:32And a little parsley, lemon and garlic gremolata on top.
0:13:32 > 0:13:35- Wet gremolata.- Wet gremolata, that's an interesting one.
0:13:39 > 0:13:41What do you think of the dish on the whole?
0:13:41 > 0:13:44The dish on the whole - it works fine to me.
0:13:44 > 0:13:46It's a lovely piece of fish, it sits lovely.
0:13:46 > 0:13:51- The carrots are nice, the croutons, it works well together.- Thank you.
0:13:51 > 0:13:54I think the fish is beautifully cooked.
0:13:54 > 0:13:57That stew underneath it is fantastic.
0:13:57 > 0:14:00- But with the gremolata, it just works. Fantastic.- Thank you.
0:14:00 > 0:14:02I think that's a cracking dish.
0:14:07 > 0:14:09Overall, Brian, were you impressed?
0:14:09 > 0:14:12I thought they did a very good job, particularly in the time.
0:14:12 > 0:14:15It's not my decision which dish is the best in this round,
0:14:15 > 0:14:19it's purely down to you - which dish would you
0:14:19 > 0:14:22spend your money on first, and go back for seconds?
0:14:31 > 0:14:34It's fairly clear-cut in my opinion.
0:14:35 > 0:14:38I would take Sofie's dish.
0:14:38 > 0:14:41- Sofie, well done. - Thank you very much.
0:14:41 > 0:14:44- The flavours were lovely in there. - That's awesome!
0:14:44 > 0:14:47I was so worried in the beginning. That's amazing, thank you.
0:14:50 > 0:14:52Well done, guys, for getting this far.
0:14:52 > 0:14:56Now you get to cook the ingredients used in my three boxes.
0:14:56 > 0:14:59At the end of this, I get to pick the cook of the day.
0:14:59 > 0:15:02But what Brian has done is given you the opportunity to decide
0:15:02 > 0:15:05what Iain and Catherine will be cooking with.
0:15:05 > 0:15:08You've got three boxes - you've got meat,
0:15:08 > 0:15:09the bird box,
0:15:09 > 0:15:10and a leftover box.
0:15:10 > 0:15:12There could be anything in here.
0:15:12 > 0:15:15So, first of all, Sofie - what would you like Catherine to cook with?
0:15:27 > 0:15:30I'm going to give Catherine...
0:15:31 > 0:15:34- ..meat.- The meat box.
0:15:34 > 0:15:36You seem quite happy with that, that's all right.
0:15:36 > 0:15:38Well, you did the meat the first time,
0:15:38 > 0:15:39you've got meat the second time.
0:15:39 > 0:15:43That leaves Iain waiting to decide whether he's going to be cooking
0:15:43 > 0:15:45with the bird box or with the leftover box.
0:15:45 > 0:15:47What do you want to pick for Iain?
0:15:47 > 0:15:50He's trying to be nice - glimmer in his eye, there!
0:15:55 > 0:15:58I sort of want to take leftovers for me,
0:15:58 > 0:16:00because I do cook with leftovers quite a lot.
0:16:00 > 0:16:01- Really?- Could be a risk, though.
0:16:01 > 0:16:03Well, there is that.
0:16:03 > 0:16:06Which is why I'm giving leftovers to Iain.
0:16:06 > 0:16:09- You any good with leftovers?- Yeah.
0:16:09 > 0:16:12That leaves you, Sofie, with the bird box.
0:16:12 > 0:16:17And all three of you, 50 minutes to create a dish to impress me.
0:16:17 > 0:16:18Good luck with this one.
0:16:29 > 0:16:30Ugh!
0:16:38 > 0:16:40Thanks, Sofie.
0:16:44 > 0:16:45- Rabbit!- Mmm-hmm.
0:16:45 > 0:16:47- Oh, I'm so jealous!- Hah!
0:16:49 > 0:16:52I think there's no doubt in my mind I would take the rabbit
0:16:52 > 0:16:56- and the black pudding.- Yeah?- Yeah, I think that's got great potential.
0:16:56 > 0:16:59If you're facing it for the first time, it's quite a tall order.
0:16:59 > 0:17:02Sure, but if you take the philosophy that you treat it like chicken
0:17:02 > 0:17:05in its cooking style, then you won't go wrong.
0:17:05 > 0:17:07But it's a lovely meat, it's a healthy meat.
0:17:07 > 0:17:09It's not an expensive meat.
0:17:11 > 0:17:13Inside the meat box, we've got a whole rabbit,
0:17:13 > 0:17:17pancetta slices, black pudding, mushrooms, carrots, celery,
0:17:17 > 0:17:20pasta sheets, some grain mustard and rosemary.
0:17:23 > 0:17:26If I'm going to remember one thing today,
0:17:26 > 0:17:31that's Catherine's face when she opened that lid. It was priceless.
0:17:31 > 0:17:34Catherine is using the pasta sheets to make tagliatelle,
0:17:34 > 0:17:39with pan-fried rabbit and a lemon, cream and mustard sauce.
0:17:39 > 0:17:42I think it's a brilliant box, this is, I'd love this box.
0:17:42 > 0:17:45- Are you going to use the black pudding as well, or...?- Yes.
0:17:45 > 0:17:47- You are?- Just a little bit crumbled over the top.
0:17:47 > 0:17:48Sounds pretty good to me.
0:17:48 > 0:17:52- So you've got a particular dish in mind straight away?- Yeah. Think so.
0:17:52 > 0:17:54But I'm not telling you, because...
0:17:54 > 0:17:57- It might change!- It probably will!
0:17:57 > 0:17:59- And do you know what bacon that is? - It looks like pancetta.
0:17:59 > 0:18:03- It is pancetta.- Yeah, it's what they really call streaky bacon -
0:18:03 > 0:18:06posh, expensive, streaky bacon.
0:18:06 > 0:18:09You get that in Yorkshire at a quarter of the price.
0:18:09 > 0:18:11- I'm looking forward to this dish, I have to say.- Yep.
0:18:11 > 0:18:14- I'm really looking forward to it. - OK, thank you.
0:18:15 > 0:18:19The rabbits that you buy mostly at the moment in the supermarkets are farmed rabbits.
0:18:19 > 0:18:23A lot of the time you buy them from the butchers, the tendency is they're wild rabbits.
0:18:23 > 0:18:27You treat the two slightly differently. One's a little bit more gamey than the other.
0:18:27 > 0:18:30But these are farmed rabbits, so you treat it like chicken, really.
0:18:32 > 0:18:36Inside the leftover box are all the things that we didn't use
0:18:36 > 0:18:38from Brian's ingredients.
0:18:38 > 0:18:41Which include half a rib of cooked beef, three Bramley apples,
0:18:41 > 0:18:46carrots, apricot jam, half a potato, a cod fillet,
0:18:46 > 0:18:48there's also Wensleydale cheese,
0:18:48 > 0:18:51parsley, malt vinegar and horseradish.
0:18:53 > 0:18:57- You've got the leftover box. - Yeah. I'm quite happy with that.
0:18:57 > 0:18:59You're happy with that! Out of the three? Really?
0:18:59 > 0:19:02Simply because I didn't know what was in the other ones,
0:19:02 > 0:19:04and I think there's a bit more prep work involved
0:19:04 > 0:19:07- in doing the rabbit and the bird. - So what are your first thoughts?
0:19:07 > 0:19:09I initially thought - cos I've seen the cod there,
0:19:09 > 0:19:13and I didn't use it last time - and my thoughts first time round were
0:19:13 > 0:19:16if I had done the cod was do some sort of spiced crusting on it.
0:19:16 > 0:19:19Just pan-fry it, do a bit of parsley mash,
0:19:19 > 0:19:22I'm probably just going to do some tomatoes and onions cooked down.
0:19:22 > 0:19:25Sounds pretty good. There's not a lot else to use in here, though.
0:19:25 > 0:19:28You've got the horseradish, which can go into the mash as well.
0:19:28 > 0:19:30- Yep, exactly.- It goes all right.
0:19:30 > 0:19:32- I'll taste that, it's all right, Chef.- OK.
0:19:34 > 0:19:37Iain likes his mash, because he's doing it again with those potatoes.
0:19:37 > 0:19:39But there is a dish crying out in there -
0:19:39 > 0:19:41why don't you do fish and chips?
0:19:41 > 0:19:44You've got malt vinegar in there to create a wonderful dressing,
0:19:44 > 0:19:47but also, if you've never made ketchup before, it is so easy!
0:19:47 > 0:19:50You've got tinned tomatoes in the back, you've got malt vinegar,
0:19:50 > 0:19:52brown sugar- fundamentally, that's it!
0:19:52 > 0:19:53To make tomato ketchup,
0:19:53 > 0:19:56you bring the whole lot up to the boil together,
0:19:56 > 0:19:57cook it for about five minutes, blitz it -
0:19:57 > 0:19:59you've made your own ketchup. Done!
0:20:03 > 0:20:04Sofie chose my bird box.
0:20:04 > 0:20:10Inside we have guinea fowl, barley, new potatoes, cherry tomatoes,
0:20:10 > 0:20:14curly kale, wild garlic, brandy and fresh thyme.
0:20:17 > 0:20:19This is actually one of my favourite boxes of the three
0:20:19 > 0:20:22that we've got here, because guinea fowl is fantastic.
0:20:22 > 0:20:24It's almost a step forward from chicken,
0:20:24 > 0:20:27but not quite as strong as things like pheasant,
0:20:27 > 0:20:29so it's a good step into game if you've never tried it before.
0:20:29 > 0:20:33It's quite a delicate flavour, but the key to it is don't overcook it,
0:20:33 > 0:20:35because like most game, it can get quite tough.
0:20:38 > 0:20:40Now, Sofie - you picked the bird box.
0:20:40 > 0:20:42Do you think you made the right decision?
0:20:42 > 0:20:44Yeah, just cos this food all looks really tasty.
0:20:44 > 0:20:48I've cooked guinea fowl before, I think I'm OK with the guinea fowl.
0:20:48 > 0:20:51- It's chicken.- Yeah. - It's posh chicken, just treat it like chicken, you'll be fine.
0:20:51 > 0:20:53Yeah, the plan was to pan-fry it,
0:20:53 > 0:20:54I think I will probably still do that,
0:20:54 > 0:20:57- because it does pan-fry really, really nicely.- OK.
0:20:57 > 0:21:00- The nice thing is, you've put tomatoes in the oven, have you?- Yep.
0:21:00 > 0:21:01Don't overcook those.
0:21:01 > 0:21:03So, you've got reds, you've got greens
0:21:03 > 0:21:06and then you've got this. You've got real good colour on there.
0:21:06 > 0:21:08And also, these are fantastic, wild garlic.
0:21:08 > 0:21:10You can use it for a purees, pestos - it's wonderful.
0:21:10 > 0:21:13- And pearl barley, we've got there. - I've never cooked pearl barley -
0:21:13 > 0:21:14I have no idea how long it takes to cook.
0:21:14 > 0:21:16- You kind of treat this like rice. - Mmm-hmm?
0:21:16 > 0:21:18You can make a wonderful risotto with it.
0:21:18 > 0:21:22- That and the wild garlic work amazingly well together. - That's what I'm thinking, yeah.
0:21:24 > 0:21:26One ingredient that really shines out in this box -
0:21:26 > 0:21:31the one ingredient that grows all around were I live - is wild garlic.
0:21:31 > 0:21:33You generally find it on roadsides, pathways, stuff like that.
0:21:33 > 0:21:35And you can smell it when you're driving along,
0:21:35 > 0:21:37you get this really strong smell of garlic.
0:21:37 > 0:21:40The leaves that I've got here, these are fabulous.
0:21:40 > 0:21:42You puree them into pastes, pestos,
0:21:42 > 0:21:44but also wonderful in a risotto.
0:21:47 > 0:21:51In the second heat, everybody knows everybody else's cooking ability
0:21:51 > 0:21:53and they all up their game.
0:21:56 > 0:21:57- You've got the pasta...- Yep.
0:21:57 > 0:22:00- ..which you've basically just chopped up and then blanched?- Yeah.
0:22:00 > 0:22:04- If you're not careful, it's going to all... - Clump together.- ..lump together.
0:22:04 > 0:22:06Get it in water, and get it cooling down.
0:22:13 > 0:22:16They look to be done to me.
0:22:16 > 0:22:17- They're a lovely colour.- Thank you.
0:22:17 > 0:22:20And that shouldn't be too bad, it doesn't take too long to cook.
0:22:20 > 0:22:24No, no - it's cooking much quicker than I expected.
0:22:24 > 0:22:26Pearl barley is a wonderful ingredient.
0:22:26 > 0:22:28You can either soak it, or just rinse it under the tap -
0:22:28 > 0:22:30just to get rid of that excess starch.
0:22:30 > 0:22:33Then you can treat it - particularly for this dish -
0:22:33 > 0:22:34like a risotto.
0:22:34 > 0:22:37So, a little bit of onion, touch of garlic in the bottom of the pan,
0:22:37 > 0:22:39some butter, add that pearl barley,
0:22:39 > 0:22:42a little bit of white wine, and keep adding the stock.
0:22:42 > 0:22:45Finally, a little bit of cheese. It's fantastic.
0:22:48 > 0:22:50Five minutes to go.
0:22:51 > 0:22:53- How are we getting on? - Yeah, pretty good.
0:22:53 > 0:22:56- Need to reassemble that fish a bit...- Reassemble the fish.
0:22:56 > 0:22:57We've got tomato sauce?
0:22:57 > 0:23:01I've used the carrots in there, just to try and use them up again.
0:23:01 > 0:23:04I'm liking the mash. Can I have a quick look at the mash?
0:23:04 > 0:23:05Yeah, it's a parsley mash.
0:23:05 > 0:23:10- Not a lot of potato that you got, but you've managed to get mash out of it.- Yeah, enough.- That's great!
0:23:10 > 0:23:14It's enough for what you're going to do. Things are looking a little more under control this round.
0:23:14 > 0:23:18Yeah, this is a bit more what I'd be doing at home,
0:23:18 > 0:23:19in the same amount of time.
0:23:19 > 0:23:22- Well, good luck. - Brilliant, thank you.
0:23:26 > 0:23:28One minute!
0:23:32 > 0:23:35I'm looking forward to these dishes, really.
0:23:36 > 0:23:40OK, that's it, ladies and gents - stop cooking.
0:23:40 > 0:23:42Stop cooking...!
0:23:42 > 0:23:45Well done.
0:23:45 > 0:23:46Relax and breathe.
0:23:56 > 0:23:58- Catherine, you got the meat box. - I did.
0:23:58 > 0:24:01And a rabbit inside it, what did you do?
0:24:01 > 0:24:03I've got the rabbit with tagliatelle,
0:24:03 > 0:24:07and black pudding going through with some pancetta.
0:24:07 > 0:24:09Crispy pancetta, sounds good.
0:24:16 > 0:24:18That's got a bit of heat to it. Interesting.
0:24:18 > 0:24:21It's nice, it's lovely, whatever it is!
0:24:21 > 0:24:23A little bit of chilli on the kidneys.
0:24:23 > 0:24:26Well, that's what I've got, just that chilli coming there.
0:24:26 > 0:24:28I think that's lovely.
0:24:28 > 0:24:31Rabbit's quite a tricky thing to get right.
0:24:31 > 0:24:33What you have done is got the flavour absolutely bang on.
0:24:33 > 0:24:37I like the use of the kidney, the little bit of chilli just lifts them.
0:24:37 > 0:24:38Pasta's perfectly cooked.
0:24:38 > 0:24:40You did the right thing with the sauce.
0:24:40 > 0:24:42So often with cream sauces you can make it very thick.
0:24:42 > 0:24:46Crispy pancetta's great. Black pudding on the top.
0:24:46 > 0:24:48Kind of works. And I think that's a great plate of food.
0:24:48 > 0:24:50- Yeah, well done.- Thank you.
0:24:54 > 0:24:56Iain was given the leftover box,
0:24:56 > 0:25:00with all the remaining ingredients from round one.
0:25:00 > 0:25:01What did you create?
0:25:01 > 0:25:04I did a cumin and coriander and garlic crusted cod.
0:25:04 > 0:25:06And a tomato and onion reduction,
0:25:06 > 0:25:10with a bit of balsamic vinegar in it, and a parsley mash.
0:25:10 > 0:25:12There is a hint of horseradish in there,
0:25:12 > 0:25:14hopefully not too much for you. Just a hint.
0:25:14 > 0:25:15I'll tell you how much there is.
0:25:19 > 0:25:21I have to say, that tomato compote that you've got there
0:25:21 > 0:25:23tastes nicer than I thought it was going to be.
0:25:23 > 0:25:25I think you've cooked the fish perfectly,
0:25:25 > 0:25:28but that crust is just a bit powerful for the cod.
0:25:28 > 0:25:30It's amazing what you can do with leftovers
0:25:30 > 0:25:31when you put your mind to it.
0:25:31 > 0:25:33I have to say, that cod is perfectly cooked.
0:25:33 > 0:25:36The flakes are really nice, the tomatoes taste nice,
0:25:36 > 0:25:38they've got the right amount of acidity in there,
0:25:38 > 0:25:41- you were right to use the balsamic vinegar.- Yeah, yeah.
0:25:41 > 0:25:44- It tastes like a really nice ratatouille.- Absolutely.
0:25:44 > 0:25:47I love mashed potato. I forgive you for the horseradish.
0:25:47 > 0:25:50I think, on the whole, that is a great tasting plate of food,
0:25:50 > 0:25:52- and you should be very pleased with it. So, well done.- Thank you.
0:25:52 > 0:25:55- Tastes great.- Well done. - Thank you very much.
0:25:57 > 0:26:02And finally, Sofie chose the bird box to create a dish from.
0:26:02 > 0:26:04You got guinea fowl, what did you create?
0:26:04 > 0:26:10I made the pearl barley risotto with the wild garlic, roasted tomatoes,
0:26:10 > 0:26:14pan-fried the guinea fowl breast with a little pangritata on top.
0:26:22 > 0:26:23It's quite interesting.
0:26:23 > 0:26:26I think you have to be careful which dishes you put in a bowl
0:26:26 > 0:26:29- and which you put on a plate, cos it looks a bit crowded to me.- Mmm-hmm.
0:26:29 > 0:26:32I think the risotto is cooked lovely.
0:26:32 > 0:26:36- But I think I'd have liked a little bit more liquid in there.- OK.
0:26:36 > 0:26:37I like it.
0:26:37 > 0:26:41You did the right idea taking the guinea fowl off the bone and pan-fry it.
0:26:41 > 0:26:44That crumb really does work, it tastes really nice,
0:26:44 > 0:26:46it's not too spicy. I like the use of the tomatoes.
0:26:46 > 0:26:49It's just a shame you didn't get that real punch with the garlic.
0:26:49 > 0:26:52You've probably got enough wild garlic for one and a half portions,
0:26:52 > 0:26:55but you've cooked enough risotto for four portions.
0:26:55 > 0:26:58That's your problem, you've lost that wow factor with the garlic,
0:26:58 > 0:27:00it's sort of disappeared.
0:27:00 > 0:27:01- But well done.- Thank you very much.
0:27:04 > 0:27:07- You enjoyed it, Brian?- I thought they did a great job, yes.
0:27:07 > 0:27:10That's the first time I've seen Brian have a round of applause.
0:27:10 > 0:27:12But, of course, it's not Brian's decision
0:27:12 > 0:27:14to decide who's the cook of the day.
0:27:14 > 0:27:16I've got to choose that
0:27:16 > 0:27:19based on the three dishes that you've all created.
0:27:29 > 0:27:31The cook of the day today...
0:27:33 > 0:27:34..is...
0:27:39 > 0:27:40..Catherine.
0:27:40 > 0:27:43- APPLAUSE - Well done.
0:27:45 > 0:27:47- Great job.- Exactly.
0:27:47 > 0:27:48And never cooking rabbit before,
0:27:48 > 0:27:50- and a dish that's totally new to you.- Yep.
0:27:50 > 0:27:54- You're pleasantly surprised? - Yeah, very. Very surprised.
0:27:54 > 0:27:57- Well, you did extremely well. - Thank you.
0:27:57 > 0:27:59- And now you know how to prepare rabbit as well.- Thank you.
0:27:59 > 0:28:02- There you go.- Thank you.- Well done.
0:28:02 > 0:28:05But I thought, a fantastic-tasting dish. It was really, really good.
0:28:06 > 0:28:08Sterling job, well done.
0:28:08 > 0:28:11- Thank you very much, Brian. - My privilege.
0:28:11 > 0:28:14Join us again soon, where we'll meet three more inventive home cooks,
0:28:14 > 0:28:16loads of boxes of ingredients,
0:28:16 > 0:28:18and some more big names with a passion for food.
0:28:18 > 0:28:20I'll see you again soon, bye for now.